clock menu more-arrow no yes

Filed under:

Hearth Goes Healthy, Burlap Sack Shutters, Uma Temakeria Expands, and More Intel

Uma Temakeria opens in Hell's Kitchen, plus more restaurant news and gossip from around NYC.

[Aldo Sohm Wine Bar. A fine place to head to after work today.]
[Aldo Sohm Wine Bar. A fine place to head to after work today.]
Daniel Krieger

Hearth will close on January 2 for a nine-day revamp. When it reopens, the space will sport a new look, and the kitchen will serve a tweaked menu with a focus on "foods that are nutrient-dense." The switch-up is inspired by changes that Marco Canora made to his diet a few years ago — he nixed white flour-based carbohydrates, slowed down his sugar intake, and started eating more vegetables. Hearth is eliminating processed oils and sugar from the equation, and the kitchen will start milling its own flour. Classics like the braised rabbit and the pork ragu are sticking around, and the menu will emphasize offal. The menu will include a printed manifesto with notes like: "When the cheetah takes down the gazelle, the first and only thing it eats are the guts!...It realizes where the biggest bang for the buck lies in terms of nutrients." One of the new dishes is a bun-less "burger" made with liver, heart, bone marrow, brisket, and chuck.

— The worst-named restaurant of the year is dunzo:

[Photo: Robert Sietsema]

The building is being torn down soon. A message on the Burlap Sack homepage explains: "We are working very hard to find a new location as quickly as possible given the publicly discussed building demolition. We would like to thank all of our loyal customers, our hardworking and caring employees, and all of our other supporters that made this first location a reality." The Sack opened nine months ago.

— Chris Jaeckle opens the Gotham West Market outpost of his fast-casual Japanese restaurant Uma Temakeria today. Like the original Chelsea location, the menu here includes hand-rolls, "sushi burritos," and rice bowls made with sustainably-sourced seafood. The new restaurant has an 11-seat marble sushi bar.

Over the next few years, Wylie Dufresne, Keith McNally, Tom Colicchio, and the Spotted Pig team will open restaurants in the Financial District, and the neighborhood recently got a major influx of new dining establishments. But can the area support all of these place? It's anyone's guess at this point, but Steve Cuozzo notes: "[W]ith so many glamorous companies moving downtown — including Condé Nast, Time Inc., SNY, Revlon, Hugo Boss and WPP’s GroupM — there’s little chance the area’s overall restaurant boom will turn into a bust. Employees of creative, tech and media firms tend to be more culinarily adventurous than beef-centric bankers and brokers, and chefs such as molecularly-inclined Wylie Dufresne will need them."

City of Gold, the new documentary about food-writer Jonathan Gold, is screening at the SVA theater tomorrow night. The film features appearances by Calvin Trillin and Robert Sietsema. Gold is slated to speak at the event, and Lucky Peach's Peter Meehan will also be in attendance.

— Signage in the window of the old Gusto space at 60 Greenwich Ave indicates that a new restaurant called Tapestry is moving in:

The sign reads: "Global plates. Indian spices. Early 2016"

B & H Dairy now delivers anywhere in the East Village. Right now, diners can place orders by phone, and online delivery will start next month.

And finally, Dominique Ansel recently started serving cinnamon rolls at Dominique Ansel Kitchen. Here's how he makes them:

Hearth

403 East 12th Street, Manhattan, NY 10009 (646) 602-1300 Visit Website

Sign up for the newsletter Sign up for the Eater New York newsletter

The freshest news from the local food world